When I think of veal, veal Milanese is the first thing that comes to mind. There is a reason this classic is a staple in many Italian restaurants, it is fresh and delicious! Traditionally it is served with thin veal cutlets, veal rib chop or bone-in sirloin.
While you can certainly go with plain bread crumbs, I do like the added flavor of fresh breadcrumbs. I make mine with stale bread, parsley, chili peppers and sometimes parmesan.
When it comes to what to top it with I like a tomato salad. I got the inspiration for my version of the tomato salad while visiting Milan. The freshness adds a lightness to the veal. However, one can not go wrong with a wedge of lemon!
Veal can be hard to come by depending where you live. Chicken is an absolutely delightful substitution that I make all the time. You can pound the chicken, butterfly it or even use the whole breasts. The only adjustment I make for chicken is finishing it in the oven at 450. That will allow the chicken to stay juicy.
Veal Milanese
Description
Crispy pan seared veal cutlets with a flavorful breading topped with a light tomato salad.
Ingredients
Veal
Tomato Salad
Instructions
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Tomato Salad
Quarter the tomatoes and mix with chopped parsley, finely diced chili peppers and olive oil. Add salt to taste.
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Prepare the Veal
Create an egg wash by whisking the eggs and water in a shallow bowl. Add four to a bowl or plate and do the same for the breadcrumbs. Coat the veal in the flour, eggs then dredge in the breadcrumbs until fully covered.
Timing will vary based on the thickness of your cutlets. -
Fry the veal
Add veal to a skillet placed over medium-high heat and a tablespoon of oil. Cook for around 3 minutes. Add butter then turn the veal over and cook for another 3 minutes. The veal is done when internal temperature is 145.
Serve by topping with tomato salad.
